Uploads from Renée S. Suen, tagged spinach

Ravioloni

nobody@flickr.com (Renée S. Suen) — Wed, 08 May 2013 12:24:43 -0700

Ravioloni stuffed with ricotta and spinach, topped with fresh tomato and basil sauce ($12).

Dan Dan Mein

nobody@flickr.com (Renée S. Suen) — Mon, 11 Mar 2013 06:27:53 -0700

($10.50)

Version 3 on the menu. Another non-traditional ramen option on A-OK's menu. Fun and tasty and apparently becoming more popular than the shoyu. Great interplay of textures and rounded savoury flavours.

Brick Lane Chicken

nobody@flickr.com (Renée S. Suen) — Mon, 30 Apr 2012 06:58:33 -0700

Renée S. Suen posted a photo:

The Brick Lane chicken sandwich ($9.50 for full; $4.75 for half) is inspired by the classic British coronation chicken. It packs coconut curry–enrobed chicken breast, plump sultana raisins and hearty toasted cashews between two slices of multigrain bread, along with fresh mango and springy baby spinach leaves. I chose to wash it all down with a sweet and refreshing fresh strawberry guava juice ($3.75).

www.torontolife.com/daily/daily-dish/weekly-lunch-pick/20...

Hidden Bench Egg Yolk Raviolo

nobody@flickr.com (Renée S. Suen) — Mon, 28 Nov 2011 06:17:24 -0800

Renée S. Suen posted a photo:

Spinach & Ricotta, Brown Butter & Black Burgundy Truffle

Al dente layers of pasta hide an unctuous spinach-ricotta filling (very much like pea puree in thickness) and a still liquid egg yolk. The whole pocket was drizzled with nutty brown butter and showered with shaved black truffles. While nothing can really beat the pairing of truffles and eggs, I do have to say that this "egg yolk" raviolo was a different experience than www.flickr.com/photos/sifu_renka/4478791363/ those www.flickr.com/photos/sifu_renka/4694586979/ I've had www.flickr.com/photos/sifu_renka/5930846956/ previously. Here the filling seemed to "eat away" at the creamy liquid yolk, creating a one dimensional experience (soft interior) vs. lasting (i.e. how the liquid yolk still coats the mouth when served alone).

Paired with Chardonnay, 2008, "Tete de Cuvee", Hidden Bench, Beamsville Bench, Ontario

Image taken with my iPhone.

Squab Terrine

nobody@flickr.com (Renée S. Suen) — Fri, 01 Mar 2013 19:49:22 -0800

Renée S. Suen posted a photo:

Hedgehog mushrooms, spinach, pear, Périgord truffle

A pan seared medallion of squab (??) terrine (or roulade) with a truffle filling. The glamourous plate also contained buttery-rich, meaty pieces of Hedgehog mushrooms, delightfully sweet pieces of cooked pear (which lightened the plate) ,cooked spinach purée and chips, and dressed with this lovely sauce.

Squab Terrine

nobody@flickr.com (Renée S. Suen) — Fri, 01 Mar 2013 19:49:21 -0800

Renée S. Suen posted a photo:

Squab Terrine

nobody@flickr.com (Renée S. Suen) — Fri, 01 Mar 2013 19:49:20 -0800

Renée S. Suen posted a photo:

Fresh Mountain Goat

nobody@flickr.com (Renée S. Suen) — Sun, 26 Aug 2012 18:41:31 -0700

Renée S. Suen posted a photo:

"with purred organic rapini, spinach and kale." Enoki mushrooms (grape tomatoes and apple slices) break up the thick bright green puree.

I believe this was venison, although there was some confusion which it was exactly.

Image taken with the iPhone.

The Entrees

nobody@flickr.com (Renée S. Suen) — Sun, 26 Aug 2012 18:41:35 -0700

Renée S. Suen posted a photo:

Paneer stuffed Yukon Potatoes with pine nuts, chives and topped with a silky saffron sauce

Fresh Mountain Goat with purred organic rapini, spinach and kale

Spicy Shrimp (Balti Style) sealed with fresh garlic, sundried Kazmere chili, Curry Patta, tumeric and finished with reduced jhol curry broth

Accompaniments:
"Saffron Basmati pilav with studded cashew nuts, cumin, cloves, cardamoms and bay leaf."
"Fresh in-house baked sesame garlic Naan and chilli mint paratha"

Image taken with the iPhone.

Fresh Mountain Goat

nobody@flickr.com (Renée S. Suen) — Sun, 26 Aug 2012 18:41:31 -0700

Renée S. Suen posted a photo:

Accompanied Plate

nobody@flickr.com (Renée S. Suen) — Sun, 26 Aug 2012 18:41:39 -0700

Renée S. Suen posted a photo:

Brick Lane Chicken

nobody@flickr.com (Renée S. Suen) — Mon, 30 Apr 2012 06:58:25 -0700

Renée S. Suen posted a photo:

Vegan Course

nobody@flickr.com (Renée S. Suen) — Mon, 30 Jan 2012 07:28:44 -0800

Renée S. Suen posted a photo:

Heirloom carrots, Brussels sprouts, quinoa, cipollini onions, king oyster mushrooms and blue cress. Blanched spinach, celery root, fennel and radish garnishes to finish.

Amuse Bouche #2: Compressed Spinach

nobody@flickr.com (Renée S. Suen) — Wed, 11 Jan 2012 05:42:43 -0800

Renée S. Suen posted a photo:

with cider vinegar gel, whipped buttermilk and rye crumbs.

Simple "one bite" snack that balanced, grassy with milky creamy and toasty nutty. Simple and natural. A simplified salad if one must compare it to a familiar plate (and a little Copenhagen-ish).

Course 5, A: Agnolotti

nobody@flickr.com (Renée S. Suen) — Sat, 31 Dec 2011 17:18:02 -0800

Renée S. Suen posted a photo:

Spinach & Ricotta, Hedgehog Mushrooms & Alba White Truffle

For my pasta course, scallop-edged agnolotti pillows filled with a fluffy light spinach and ricotta filling were cooked in sage and brown butter before being showered, table side, with an almost endless shower of mild musty Alba white truffle. But more than the just the luxury, I really loved the mild balance of flavours, almost brothy sauce and impeccable textures of the al dente pasta pockets. Plus there were hedgehog mushrooms tucked around the agnolotti. What's not to like? Savoury and not heavy, the warm, semi-musty course was pure comfort. Nice.

Agnolotti

nobody@flickr.com (Renée S. Suen) — Sat, 31 Dec 2011 17:18:04 -0800

Renée S. Suen posted a photo:

Tagliatelle with braised lamb

nobody@flickr.com (Renée S. Suen) — Tue, 15 Nov 2011 08:20:57 -0800

Renée S. Suen posted a photo:

peperoncino, spinach & Greek yoghurt

Green eggs & ham at Mildred's Temple Kitchen

nobody@flickr.com (Renée S. Suen) — Fri, 22 Apr 2011 10:00:06 -0700

Renée S. Suen posted a photo:

Donna Dooher’s cheeky Dr. Seuss inspired brunch dish showcases velvety scrambled eggs stained with puréed spinach. The free-range eggs are a spongy foil to pan seared country ham and a light salad of sherry vinaigrette dressed frisée, heirloom carrot curls, boiled red potatoes and fresh sprigs of dill, tarragon, chives and parsley. The plate is set to retire from Mildred’s brunch menu, so get it while it’s hot. $11.

Mildred's Temple Kitchen
85 Hanna Avenue
(416) 588-5695
www.templekitchen.com

www.torontolife.com/daily/daily-dish/food-porn/2011/04/20...

Green eggs & ham at Mildred's Temple Kitchen

nobody@flickr.com (Renée S. Suen) — Fri, 22 Apr 2011 10:00:07 -0700

Renée S. Suen posted a photo:

Green eggs & ham at Mildred's Temple Kitchen

nobody@flickr.com (Renée S. Suen) — Fri, 22 Apr 2011 10:00:08 -0700

Renée S. Suen posted a photo: